• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vegelicious Kitchen

  • Home
  • Recipes
  • About
  • Contact
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » All Recipes » 30 Minutes Or Less

    Vegetarian Black Bean Tacos

    Last updated on December 4, 2021. Originally posted on July 17, 2019 By Deb Delozier 2 Comments

    664 shares
    • Facebook
    • Twitter
    Go to Recipe
    Pinterest collage of 3 Black Bean Tacos and a pan of bean and corn taco filling

    Quick, easy and delicious Vegetarian Black Bean Tacos with corn, poblano peppers, queso fresco and cilantro crema.

    Black Bean & Corn soft tacos in a cast iron pan on a wooden surface.

    If you’ve been craving simple meals this time of year (like me), this recipe is for us! These tacos are savory, satisfying and DEE-LICIOUS and don’t take a lot of time in the kitchen – win, win right?

    [cmtoc_table_of_contents]The addition of the corn along with the black beans adds a sweet little pop of flavor that’s refreshingly welcome amidst the spiciness of the tacos. Yes, they are a little spicy to me but I’m kind of a wimp about that sort of thing!

    What You Need to Make These Tacos

    • Black beans
    • Sweet corn
    • Poblano pepper
    • Cilantro
    • Queso fresco (a Mexican cheese)
    • Sour cream
    • Limes
    • A spice mixture of chipotle chili powder, (or you can substitute smoked paprika for the chipotle chili powder), cumin and onion and garlic granules or powder
    • Crispy fried onions
    • oil and salt
    • small flour tortillas, 6″ (fajita size)

    Vegetarian Black Bean Taco Ingredients - black beans, corn, poblano pepper, queso fresco, tortillas, cilantro and spices

    Black Bean Tacos Ingredients

    How to Make these Vegetarian Black Bean Tacos

    1. First thing, combine sour cream and 1/2 of the cilantro and set aside for the topping. The other half of the cilantro is for garnishing the tacos.
    2. Get a large frying pan and set on medium/high heat and add olive oil or oil of choice.
    3. Add the poblano pepper and the corn and cook together, stirring regularly, for about 3 – 5 minutes
    4. Stir in the black beans, chipotle chili powder, cumin, onion and garlic granules or powder and a couple pinches of salt and combine.
    5. Continue stirring occasionally until the beans are heated through – about 1 -2 minutes.
    6. Turn off the burner and remove the pan from the heat, put a lid on the pan and set aside while you heat the tortillas.
    7. Heat the flour tortillas on both sides in a hot dry pan and transfer to a tortilla warmer or a pan with a lid to keep warm.
    8. To serve: Add the bean, corn, poblano pepper filling to the taco first. Then top with the cilantro crema, the crumbled queso fresco, the crispy onions and the chopped cilantro that you had previously set aside.
    9. Squeeze fresh lime juice over the top and take a big bite! Yummm!

    Frying pan with black bean, corn and poblano pepper taco filling.

    Black bean, corn and poblano pepper taco filling.

    Ready In 30 Minutes Or Less

    It took less than 30 minutes to make these delicious tacos from start to finish! They are such a hearty, satisfying and tasty meal. It’s one of those go-to meals to put on a regular rotation that everyone will enjoy. It’s also a quick meal you can serve to friends or family who pop in without a lot of effort and with very delicious, thumbs up results!

    Other Quick and Easy Recipes To Check Out

    15 Minute Creamy Avocado Cilantro Pesto

    Best Salsa

    Watermelon Peach Salsa

    Fresh Tropical Fruit Salsa

    If you try these Vegetarian Black Bean Tacos or would like to – a rating and a comment below would be greatly appreciated. Also please feel free to share any modifications you make to the recipe. It’s always fun to see different variations. I’d love to hear from you!

    And if you make these tacos and take a photo, I would love to see your creation! You can DM it to me on Instagram or share it on your page. Make sure to tag me in the photo @vegeliciouskitchen and use the hashtag #vegeliciouskitchenrecipe so that I can see it!

    Black Bean & Corn Soft Tacos in a cast iron pan on a wooden surface.
    Print Recipe Pin Recipe
    4.67 from 6 votes

    Vegetarian Black Bean Tacos

    Quick, easy and delicious black bean and corn soft tacos with poblano peppers, queso fresco and cilantro crema.
    Prep Time25 minutes mins
    Cook Time5 minutes mins
    Total Time30 minutes mins
    Course: Lunch or Dinner
    Cuisine: Mexican
    Keyword: vegetarian black bean tacos
    Servings: 6 tortillas
    Calories: 231kcal
    Author: Deb Delozier | Vegelicious KItchen

    Ingredients

    • 1/2 cup sour cream
    • 1/2 cup cilantro, minced, (can include stems)
    • 1 can (15.5 oz.) black beans, rinsed and drained
    • 1/2 cup organic corn,
    • 1 medium poblano pepper, chopped small (1/4" dice)
    • 1 Tbsp olive oil or oil of choice
    • salt
    • 1/2 - 1 tsp chipotle chili powder, depending on how spicy you want it
    • 1 Tbsp cumin
    • 1/2 tsp garlic granules or powder
    • 1/2 tsp onion granules or powder
    • 6 small flour tortillas, 6" (fajita size)
    • 1/2 cup queso fresco, crumbled
    • 6 Tbsp crispy fried onions
    • 2 limes, quartered,

    Instructions

    • Combine the sour cream with half of the minced cilantro and set the other half aside for garnishing
    • In a large frying pan over medium-high heat, add the olive oil or oil of choice.
    • To the pan, add the poblano pepper and corn and stir regularly until lightly browned, about 3-5 minutes.
    • Add the black beans, chipotle chili powder, cumin, onion and garlic granules or powder and a couple pinches of salt and stir together.
    • Continue stirring occasionally until the beans are heated through and the corn is lightly charred - about 1 - 2 minutes.
    • Turn off the burner and remove the pan from the heat and put a lid on the pan.
    • Heat the tortillas on both sides in a hot, dry pan. Add them to a tortilla warmer or a pan with a lid to keep warm.
    • To serve: Add 1/6 of the filling to each tortilla first, then top with the 1/6 of cilantro crema and the crumbled queso fresco, 1 Tablespoon crispy onions and the cilantro that you previously set aside. Squeeze fresh lime juice, over the top (*important step!*) TAKE A BIG BITE and ENJOY!

    Notes

    • Smoked paprika can be substituted for the chipotle chili powder - it may not be as spicy if you use smoked paprika in place of the chipotle chili powder.
    • Crispy Fried Onions aren't totally necessary but they're a delicious addition. You can find them in most grocery stores - just ask a clerk if you can't find them right away.
    • Poblano peppers are usually fairly mild but occasionally there will be a hotter one. *make sure to wash your hands after handling them and be careful not to touch your eyes just in case they are spicy!*
    • Fresh lime juice squeezed over the top of the tacos adds a delicious brightness to these tacos - very important step!
    • Toppings of ripe avocado and/or diced tomatoes are always welcome additions! 

    Nutrition

    Serving: 6tortillas | Calories: 231kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 342mg | Potassium: 209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 23.7mg | Calcium: 131mg | Iron: 2.1mg
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

    *Please note – the nutrition information provided is only a close estimate using an online nutrition calculator.*

    Inspired by: Home Chef

    I hope you enjoy these tacos as much and as my husband and I do!

    Cheers my friends – thanks for stopping by,

    xoDeb signature

    « Easy Mini Cheesecake Cupcakes
    Cold Soba Noodle Salad »
    664 shares
    • Facebook
    • Twitter

    Reader Interactions

    Comments

    1. Sandy

      July 26, 2019 at 8:12 pm

      5 stars
      I made these quick & easy tacos for a Mexican dinner party I had. I made chicken enchiladas and I thought it would be nice to have a vegetarian dish as well, so I chose this recipe.
      The black bean tacos were a hit! I couldn’t find the cheese in my grocery store, so I used some feta cheese instead, and I added diced avocado, sliced cherry tomatoes, and squeezed fresh lime juice over them. *(as suggested)
      They were so delicious!
      Next time I make them I will look further for the queso fresco cheese.
      An easy & delicious recipe
      Thanks! 🙂

      Reply
      • Deb | Vegelicious Kitchen

        July 27, 2019 at 9:11 am

        Thank you so much for the great feedback Sandy! I’m so happy to hear that you enjoyed them and that they were a hit at your dinner party! The feta cheese and the additions of avocado and cherry tomatoes sound delicious.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HELLO THERE!

    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

    Subscribe and download your free Menu Planner!

    Checkout FOOD BLOGGER PRO

    Salads

    White bowl of coleslaw on a rustic surface

    Easy Healthy Coleslaw

    Zucchini Noodle Salad

    Zucchini Noodle Salad

    Soba noodles mixed with cherry tomatoes, green onions, kalamata olives, green beans and sesame seeds in a white bowl with chopsticks on top

    Cold Soba Noodle Salad

    Vegan Dijon Potato Salad

    See More Salad Recipes

    Vegelicious Kitchen

    Rouxbe Plant-Based Certified

    Professional Plant-Based Certification

    Filter by Category

    Archives

    Copyright © 2025 Vegelicious Kitchen on the Foodie Pro Theme